Vegan Corn Casserole (Gluten-Free)
This super easy Vegan Corn Casserole is just 5 ingredients and a homemade gluten-free copycat of the classic Jiffy recipe! Just stir the ingredients together and bake in the oven for a simple comforting side dish everyone in the family will love! This dairy-free old-fashioned Southern casserole is like a moist and eggless cornbread soufflé! Perfect for the holidays and feeding a crowd!
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 minutes
- Yield: 8-10 Servings 1x
- Category: Side
- Method: Bake
- Cuisine: American, Southern
Ingredients
Scale
- 1 Batch Homemade Gluten-Free Jiffy Corn Muffin Mix (no oil, 1 1/2 Cups)*
- 1 15 oz Can No Salt-Added Whole Kernal Yellow Corn (2 Cups)
- 1 14.75 oz Can Cream-Style Corn or Homemade (1 3/4 Cups)
- 1 Cup Vegan Sour Cream*
- 1/2 Cup Melted Vegan Butter (1 stick)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the gluten-free Jiffy mix, drained kernel corn, creamed corn, vegan sour cream, and melted butter. Stir well to combine.
- Grease a 2.5-quart baking dish and pour the casserole batter in, smoothing out the top.
- Bake the corn casserole for about 35 minutes in the oven until lightly golden brown around the edges and the top has small cracks.
- Remove and let cool slightly before scooping out portions and serving.
Notes
- You can use gluten-free cornbread mix instead. Use 1 1/2 cups (8.5 ounces) of store-bought gluten-free cornbread mix like King Arthur or Bob's Red Mill.
- To make homemade sour cream mix 1 cup of unsweetened plain coconut yogurt with 1 tablespoon of white vinegar.
- Leftovers can be stored in the fridge, covered in an airtight container for 4-5 days.
- Reheat leftovers by warming the entire casserole dish in the oven at 325°F for 10-20 minutes or individual servings in the microwave until warmed through.
Nutrition
- Serving Size: 1/8 of Casserole
Keywords: corn casserole, vegan corn casserole, corn pudding, spoonbread, gluten-free corn casserole, jiffy corn casserole
